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5.
6
Nutrition labelling only mandatory for certain
food group.
but……….
When a food makes a nutrition claim, it is
mandatory to include a nutrition labeling
and the amount of any other nutrient for
which a nutrition claim is made in respect of
the food.

6.
7
FOODS REQUIRING NUTRITION LABELLING
Foods that
make nutrition
claim
Foods that are
frequently
consumed and
in significant
amounts, and
are important to
the community
Food that have
been fortified,
enriched,
vitaminised,
supplemented
or strengthened
with specific
vitamins and
minerals
Special purpose
foods:
• Infant formula
• Follow-up
formula
• Canned baby
food & cereal
based food for
infants and
young children

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FUNCTION CLAIM
• Describe the specific role of
the nutrient in relation to
physiological functions
• Ex: Iron is a factor in red
blood cell formation.
• Calcium aids in the dev of
strong bones and teeth
HEALTH CLAIM
• Suggest or implies a
relationship between a food
and health condition
• Health claim such as disease
risk reduction claims are not
permitted
• Ex: Iron can help reduce the
risk of anemia
FUNCTION CLAIM VS HEALTH CLAIM

20.
21
CONDITIONS : NUTRIENT COMPARATIVE CLAIMS
A product that has new formulation with REDUCED or EXTRA
nutrient level
The food being compared should be different versions of the
same food or similar food
eg. Cheese A (old formulation vs Cheese B (new formulation)
Identified as a percentage, fraction or absolute amount
eg. 50% less fat, 5g more protein or ½ reduced sodium
Energy / nutrient content between compared foods must differ
by at least 25%. Micronutrient ‡ at least 10%
Minimum absolute difference in the energy value or nutrient
content (≥ the value required for claim as “source” or “low”)

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NUTRIENT FUNCTION CLAIMUTRIENT FUNCTION CLAIM
“CLASSICAL NUTRIENTS”
Nutrient Claim
Calcium Calcium aids in the development of strong bones and teeth
Folic acid Folic acid is essential for growth and division of cells
Folate plays a role in a formation of red blood cells
Folate helps to maintain the growth and developmental of the foetus
Iron Iron is a factor in red blood cell formation
Iron is a component of haemoglobin in red blood cell which carries oxygen to all parts of
the body
Iodine Iodine is essential for the formation of thyroid hormone
Magnesium Magnesium promotes calcium absorption and retention
Niacin Niacin is needed for the release of energy from protein, fats and carbohydrate
Protein Protein helps build and repair body tissues
Protein is essential for growth and development
Protein provides amino acids necessary for protein synthesis
Gazetted PU(A) 88/2003

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NUTRIENT FUNCTION CLAIMUTRIENT FUNCTION CLAIM
“CLASSICAL NUTRIENTS”
Nutrient Claim
Vitamin A Vitamin A aids is maintaining the health of skin and mucous membrane
Vitamin A is essential for the functioning of the eyes
Vitamin
B1/Thiamine
Vitamin B1/Thiamine is needed for the release of energy from carbohydrate
Vitamin B2/
Riboflavin
Vitamin B2/ Riboflavin is needed for the release of energy from protein, fats and
carbohydrate
Vitamin B12/
Cyanocobalamine
Vitamin B12/ Cyanocobalamine is needed for red blood cell production
Vitamin C Vitamin C enhances absorption of iron from non-meat source
Vitamin C contributes to the absorption of iron from food
Vitamin D Vitamin D helps the body utilize calcium and phosphorus
Vitamin D is necessary for the absorption and utilization of calcium, and
phosphorus
Vitamin E Vitamin E protects the fat in body tissues from oxidation
Zinc Zinc is essential for growth protects the fat in body tissues from oxidation

33.
PROCEDURE FOR APPROVAL OF NUTRITIONR APPROVA
CLAIMS
Accompany by supporting document :
• Proposed claim and food
• limit of probable daily intake of nutrient
• Chemical structure and formula of the nutrient
• Information on physiological role of the nutrient
• Level of “source: of nutrient per 100g or ml with scientific
justification of the proposed level.
• Evidence or benefit from 5 clinical trial (Studies should be
published in refered journal
• Epidemiological and experimental studies and reviewed paper may
be included as supportive evidence.
• Information regarding stability and bioavailability of the nutrient in
raw, processed and/or finished food
• Analytical method
• Data on safety evaluation derived both chronic and acute studiesc
• Approval from other country)

34.
AMENDMENT PROCESS
STEP I
Secretariat will present proposal to regulate or amend to related Expert Working Group
STEP II
Consultation with industry and stakeholders involved
STEP III
Food Regulations 1985 Advisory Committee will deliberate the proposal from the expert working
group
STEP IV
Proposed amendment draft will be published for public consultation
STEP V
The draft amendment for gazattement will be prepared after comments
STEP VI
Draft regulation will be forwarded to the legal advisor of Ministry of Health, Attorney General
Chambers for approval and to the Minister of Health for signature
STEP VII
Regulations gazetted and printed

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PROPOSED AMENDMENT
3. Related to Permitted Claims
Definition of “Other Function
Claim”
• a claim which provides a
positive contribution to health
or to the improvement of a
function or to modifying or
preserving health by a food or
other component.
Claim related to Malaysian
Dietary Guidelines
• Only key messages or any
other words of the same
significance that are specified
in the current Malaysian
Dietary Guidelines (MDG)
Subject to official approval and gazettement process

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KEY MESSAGES
1. Eat a variety of foods within your recommended intake
2. Maintain body weight in a healthy range
3. Be physically active everyday
4. Eat adequate amount of rice, other cereal products
(preferably whole grain) and tubes
5. Eat plenty of fruits and vegetables everyday
6. Consume moderate amounts of fish, meat, poultry, egg,
legumes and nuts
7. Consume adequate amounts of milk and milk products
8. Limit intake of foods high in fats and minimise fats and oils
in food preparation
9. Choose and prepare foods with less salt and sauces
10. Consume foods and beverages low in sugar
11. Drink plenty of water daily
12. Practise exclusive breastfeeding from birth until six months
and continue to breastfeed until two years of age
13. Consume safe and clean foods and beverages
14. Make effective use of nutrition information on food labels

39.
* These claims are only permitted if the total of SFAs and TFAs is not
more than 28% of the total fatty acids content of the food
41
PROPOSED AMENDMENT
4. Condition for Nutrient Content
Claim (New Components)
Component Claim Not Less Than
Omega 3 Source * 0.3g per 100g
High * 0.6g per 100g
Component Claim Not MoreThan
Gluten Free 0.002g per 100g (solids or liquids)
Subject to official approval and gazettement process

40.
ÿFood consisting of one or more ingredients from wheat (all
Triticum species) which have been specially processed to reduce
the gluten content
ÿLevel of gluten content in total : 0.002g – 0.01g per 100g
42
PROPOSED AMENDMENT
5. Nutrient Comparative Claim
Reduced
Gluten
Subject to official approval and gazettement process

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FRONT OF PACK LABELLING
Objective
ÿ give a quick picture about calorie
content in a product
ÿ to allow consumer to plan and control
the daily energy intake as needed,
especially high-calorie foods
ÿ Based on 2000kcal

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Why based on 2000kcal?
ÿ 2000 calories is based
on daily average of
energy requirement of
a normal adult